Avoid Cross-Contamination This Holiday Season:
Consider using separate cutting boards for fresh produce and bread; raw meats, poultry and seafood; dairy products; and cooked foods. This will prevent bacteria on a cutting board that is used for raw meat from contaminating a food that requires no further cooking.
You can even purchase color-coded cutting boards to help you keep them separate. Thin plastic ones can be purchased for very little to have several around the kitchen when you need them.
Cleaning Cutting Boards:
boards should be washed with hot, soapy water after each use, rinsed with clear
water and air dried. You can also pat them dry with clean paper towels — but
don't dry with a dishtowel. Why? Dishtowels hang around the kitchen and get
wiped on everything, making them the ideal vehicle for spreading bacteria from
one kitchen tool or surface (or even your hands) to another.
Acrylic or plastic boards can be run through a dishwasher, which is a great way to clean and sanitize them. It's another reason they're superior to wooden boards, because wooden boards may warp, crack or split if washed in the dishwasher.
Bottom line: Use plastic or acrylic cutting boards, not wood or glass.
Turkey Safety Tips:
1. Clean and sanitize utensils and work surfaces after getting the turkey ready.
2. Wash your hands well before and after preparing the turkey.
3. Cook your turkey, well, to an internal temperature of 165 degrees Fahrenheit.
Note: The biggest risk of food borne illness, involving turkey, comes from an undercooked turkey.